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Chocolate Salted Rye Cookies

Chocolate Salted Rye Cookies

If you are a chocolate lover, you might like these Chocolate Salted Rye cookies!

I discovered the recipe, created by Laurie Ellen Pellicano of Tartine Bakery, in an airline magazine (published here). Rye flour in a chocolate truffle of a cookie - how could I resist?

The recipe is published in Tartine No.3 (had a look at the Amazon preview) and if these cookies are any indication of the flavors to be discovered in this book, I really can't wait for my copy of this book to arrive!

To make these, I used the best bittersweet chocolate I had on hand, Nunweiler's organic dark rye flour, and substituted a coarse, dark Demerara sugar for the muscovado called for in the recipe.

After mixing and shaping the cookie dough was very much like a chocolate truffle: (shaped with a mini-ice cream scoop)

Baked these at 335F Convection for 8 minutes, yielding a soft center for the cookie; while baking, the cookies puffed up which created a nice, crackled surface.

The recipe makes lots of cookies to savor, enjoy and share

Thank you so much to Laurie Ellen Pellicano for creating this recipe! I was in 'chocolate heaven' when I tasted this cookie.

Hi dabrownman,Please let me know how you and your daughter like these, if you make them...I agree about the rye and chocolate for a pumpernickel - I baked a 'pumpernickel' with rye, cocoa, chocolate...and dark beer a little while ago and it was *really good* (a recipe from Richard Miscovich's new book)Thanks so much - and happy baking!:^) breadsong

I generally do not bake cookies, cakes, pies or other things sweet….but, my son works at a local hardware store nearby and when he works on Friday nights I have been taking in a plate of chocolate chip cookies to help them pass the time until closing….

And now you tempt me with another cookie recipe that does indeed look tantalizing - mostly because I have never seen a cookie made with rye flour before….make note to my opening sentence *- }….and I like to try new combinations out, just for fun…

I am thinking Ghiradelli Dark chocolate chips will suffice for the chocolate portion of the recipe or is she talking chocolate powder????

How do you think this dough would handle being frozen? I ask because with my ccc I make up a double batch of dough - scoop it all out onto a cookie sheet with my trusty cookie scoop and then I freeze them until I want to bake up a fresh batch. Yours look like that would work fine with too or is the dough to 'delicate' to be frozen???

Hi Janet,Thank you! - I'm glad you like the look of this cookie enough to want to try it :^)I think it's a solid chocolate called for, for this recipe, rather than a powder.I used Lindt 'Swiss Classic' bittersweet chocolate with 49% cacao; if you're using Ghirardelli chocolate chips, I can't see why that wouldn't work, but would use bittersweet over semi-sweet (with the sugar this recipe has, semi-sweet might make the cookie too sweet?).I don't think the dough is too delicate to be frozen and the next time I make these I'll try freezing some of the shaped cookies, play around with the baking time and see how they bake up.

Thanks for the reply…I was on a roll yesterday mixing up my choc.chip dough so I went ahead and used my Ghirardelli bittersweet chips (65% cocoa) and it all come together nicely though, despite chilling the dough, this dough is sticky to scoop out!!!! How did you keep your scoop slick? Good old rye :)

They are a breeze to make and are now frozen awaiting next Friday to be baked. Did you flatten them out a bit prior to baking? (I can't see your post now and I can't remember if you said you did….I'll check when I get out of this screen…)

Take Care,

Janet

P.S. I added a bit of espresso powder to the mix too…Just something I do when baking with chocolate….

Hi Janet,Yes, this dough was sticky and I scraped the scoop out from time to time, using a palette knife, to help the dough release. I tried something different with this batch - I chilled the dough in the fridge until it was firm. The dough was still malleable and I could easily roll it into balls. Chilled, the dough was less sticky but I found after rolling every 5-6 I had to rinse the dough off my hands. Even still, this was easier than scooping.After rolling I placed the salt on top and baked (10, 10-1/2 minute at 335F Convection, a little longer because the dough was colder and 'taller' in profile).I didn't flatten the cookies before baking, this time or last time,I think the cookies look plumper and a little nicer, the second way?

THanks for the reply. I did chill the dough first too before scooping - learned that trick with my c chip recipe - so that did help but I like your idea of simply using your hands to shape because it really is a malleable dough to with which to work. I will keep that in mind for next batch depending on the reviews I get about these. (I don't eat them - they go to the 'guys' at Ace Hardware store on Friday nights.) Maybe I will butter my hands and see if that helps???? I can't imagine that they won't be loved though with all the chocolate, butter and sugar!!! ( I went to WalMart looking for more dark Ghiradelli chips today - they carry them for 2.45 a bag during the holidays!!!! - and they were out but I plan to stock up when they do get another shipment in as they worked like a charm.)

I like the looks of your second batch better too. Was this also simply due to the dough being cold? If that is the case I will simply thaw mine in the refrig. and keep them cool.

Thanks for the bake temp. and times. I have a hard time judging doneness and my kids always say I over bake when I bake cookies.

These cookies taught me what a truffle is. I had no idea before though I have seen them in stores this time of year.

Hi Janet,Yes, the cold dough made the difference for the second batch so I'm going to do that from now on, with these...but also really interested in how yours turn out, freezing first, then thawing. It's always nice to know if some parts of a process can be done ahead!I hope the Friday guys like these 'truffle cookies'!:^) breadsong

These cookies are super chocolaty and chewy and there is no better way to describe them than to say they are exquisitely rustic! I have never tasted anything quite like them. And taste them I did, because breadsong was kind enough to send us a batch! What a treat! Thank you, breadsong!

Hi Nico,How lovely to get your note - thank you so much!I thought the flavor of the cookies pretty special and it was so worth it to bring out the good chocolate and vanilla (and rye flour!) to make these.Happy holidays!:^) breadsong

Lucy says she has a new favorite chocolate cookie thanks to you! Used home ground whole rye flour for the tiny bit. required Let it sit 45 minutes in the fridge and it scooped well if you keep the scoop clean after4 of them. Loved the crackly tops at 10 minutes baking so took them out. Just delicious. Thanks for the post breadsong.

Hi dabrownman,Those cookies look so beautiful (just love how crackled, and shiny, they are).Got a shine like that on a Mexican Chocolate Brownie I baked - once.Have never seen it again, until now, with your cookie - bravo!I'm so happy you liked how these tasted!:^) breadsong

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